chicken burger

Preheat the grill (or pan) to medium high heat. Add a teaspoon of oil to the pan.

In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, paprika, parsley and Worcestershire sauce and mix well.

Add the ground chicken and thinly sliced scallions and break the meat up with your hands (wear gloves). Mix everything together until evenly combined.

Divide the mixture into 4 equal portions and form compact balls (approximately the size of a tennis ball). Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Oil the grilling grates/pan. Place the patty at the warmest part of the pan/grill. Grill the burgers, covered, until nicely browned on the first side, about 5 minutes

While the patties are grilling, keep the hamburger buns on the cooler side of the grill/pan to toast it. Also, slice the onions and tomatoes into thin disks and add the onions to the grill/pan.

Flip burgers and continue cooking for a few minutes more until desired doneness is reached (the internal temperature should be at least 165 degrees - but 10 mins of cooking on medium high should be more than enough). One minute prior to taking the patty off the grill, place a cheese slice on it and cover it. By the time the patty is done, the cheese should have melted.

Preparing the burger: Take the base of the toasted hamburger bun and spread mayonnaise on it. Place a lettuce leaf on it and the tomato slice on top of that. Lift the cheese covered patty and place it on the tomato slice carefully. Top it with the grilled onions. Finally, spread some mayonnaise and mustard sauce on the inside of the top part of the bun, and place it on the patty. To keep the burger from falling apart while eating, stick a bamboo knot (tiny wooden skewer) through the center of the burger.

Enjoy with a side of chips!